{Tasty Tuesday} Paleo Creamed Spinach

 

Question: How many of you are done your Christmas shopping? So every year, I’m that person who gets it done by the first week of December. This year, for a reason I still have yet to come up with, I waited to the week of Christmas. Yesterday I ventured out with a very solid plan and detailed list to get everything done. Well, it took 5 hours of: waiting in copious amounts of lines to either enter a store or to pay, running through and over many people, witnessing people loose their children (LIKE WHAT?!), probably loosing 5 lbs of sweat and parking in essentially a new city. It was hell – but it’s done, and I will never make this mistake again. For those of you who enjoy this rush of last minute shopping, good for you but you are crazy – my type A personality can’t handle it!

Luckily I had prepped this recipe, so I came home to solid meal to help revive my spirit a little. Being Italian, we never really grew up with creamed spinach, unless it was spinach and ricotta stuffed into cannelloni pasta. I recently purchased Jamie Oliver’s new Christmas Book – which is an obviously thing for me to do, since I have every other book of his. As I was browsing, his creamed spinach totally intrigued me. I decided it to give it a go but put a little paleo and dairy free spin on it. I loved the result and would make this again, especially for a family function or Christmas Day lunch. It feels really rich and comforting, which is perfect for this snow filled winter we are having. However, the remixed ingredients keep it satisfying and waste friendly! This is also a great make ahead recipe, it can be prepped and assembled the day before and baked off for dinner which is excellent for party planning or hosting a dinner.

I’ve included an option with cheese which I have made also – they are both greatscreen-shot-2016-12-07-at-5-27-49-pm, but IF I had to choose, I like the version with cheese better.

OH! Before I get to the recipe guys – remember there is only 4 MORE DAYS to grab our Holiday Ebook filled with perfect party recipes: apps, desserts and cocktails all given a healthful spin!

The book is still available to purchase for only $9.95,  you can have a look at the link below!

https://steph-elle.squarespace.com

I’m super proud of this one, and I’m happy to share it with all of you!

Now, for the recipe!

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Paleo Creamed Spinach
Yields 6 – 8 side servings
{Paleo/Diary Free}
– Inspired by Jamie Oliver

INGREDIENTS
2 Tbsp olive oil
3 shallots, minced
3 cloves garlic, minced
1 ½ lbs fresh spinach
1 Tbsp fresh oregano, chopped
½ whole nutmeg, grated
pinch of salt
½ cup coconut cream
For the Crumble
2 Tbsp ghee (or coconut oil for vegan option)
¼ cup nutritional yeast (or 1/3 cup grated manchego cheese)
1 cap pecans
1/3 cup almond flour
½ tsp salt (if you use cheese reduce this to 1/8 tsp of salt )

METHOD

  1. Preheat the oven to 350 degrees and grease a 9×11” baking dish with ghee, coconut oil or olive oil.
  2. Using a deep pot (so all the spinach will fit), heat the 2 Tbsp of olive oil over medium high heat and add the minced shallots and garlic, once fragrant add the spinach, oregano and then grate the nutmeg right in.
  3. Cook the spinach until wilted, the spinach will release much water- you want to cook it until the water is cooked out. Finish with a pinch of salt and then set aside off heat.
  4. In a food processor, pulse together the ghee, nutritional yeast, pecans, almond flour, and ½ tsp salt until it forms a loose crumble. Then set aside in a separate bowl.
  5. No need to wash the food processor, add all the spinach and the ½ cup coconut cream and pulse together until combined. Don’t turn this into a puree, just pulse a few times to replicate chopped spinach,
  6. Pour into your prepared baking dish and top with your crumble. You can either live an edge of the spinach as shown in the picture, or cover the entire top with the crumble.
  7. Place into your preheated oven and bake for 45 minutes.
  8. This is delicious both right from the oven and cold.

Note: This makes an amazing addition crumbled into a breakfast frittata, so leftovers are a definite plus in this case!

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I hope you guys enjoy this one, countdown to Christmas is one everyone!

-Chef Steph

{Holiday Special} Clementine Herb Roasted Chicken

Well guys,

It’s that time of year again for ALL things CHRISTMAS – for the record, yes I’m that person who will bust out the Holiday vibes the minute Halloween is over. Call me annoying, call me over the top, call me what you will – but the Holidays are a very special time of year for me and my family and the memories I have with the entire month of December gives me the right to basically be Santa’s little helper.

I’ve been tinkering around in the kitchen a lot lately with many fun new little projects I’m working on, and in the midst of all the testing, I’ve been playing around with festive recipes to share with you here!

At this time of year, I love colour, especially in regards to holiday parties: how you serve your food, the décor, what recipes you create – it’s really a time to go that extra step. My favourite culinary items to use that brighten up dishes (and can even be used as décor) are; pomegranates, clementine’s, fresh herbs, cranberries, fresh currants, pistachios, pumpkin, squash and persimmons.

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Today’s recipe that I’m sharing with you guys is a showstopper for your next holiday party or your next family dinner. It’s also a great “plan ahead” recipe and you can get it done the day before so all you have to do is roast it off the day of. It’s a seasonal way to jazz up your typical roasted chicken dish and create a beautiful presentation.

Plus adding compound butter to any dish, really takes it’s to a new level!

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CLEMENTINE HERB ROASTED CHICKEN WITH FRESH POMEGRANATE
Yields 4-6 servings
{Paleo}

INGREDIENTS
For the Compound Butter:
–  2 sticks of room temperature unsalted butter
– zest of 3 clementine’s
– 6 sage leaves, thinly sliced
– 4 sprigs of rosemary, chopped
– ½ tsp salt
– 6 cracks black pepper
Juice of the 3 clementine
1 small yellow onion, thinly sliced
1 small red onion thinly sliced
1 tsp salt
1 x 4lb bird
1 clementine quartered
5 sprigs of thyme
1 pomegranate, deseeded

METHOD

  1. For the compound butter: you can place all ingredients in a food processor, and just pulse together to combine ingredients. Or if your butter is soft enough, you can mix it together in a medium sized bowl with a fork. Wrap and leave in the fridge until your ready to use.
  2. Preheat the oven to 375 degrees
  3. Toss the sliced onions with the juice of the 3 clementines (use the clementines that were used for the zest) and then place at the bottom of your roasted pan, with any left over juice.
  4. Sprinkle the 1 tsp of salt inside the bird, along with the quartered clementine and thyme sprigs.
  5. Take your compound butter and you want to slip it under the skin, a bit within the cavity and rub all over the outside. Rest the bird on top of the onions, breast side up.
  6. Roast for 1 hour and 10 minutes, to check that it’s cooked, push a skewer through the thickest part of the thigh. The juices will run clear when ready.
  7. Let the chicken rest for 30 minutes before cutting into, allow all the juices to reabsorb and maintain it’s juicy flavour.
  8. To serve, spread all the cooked down onions on a platter, use either tongs or two wooden spoons to lift your chicken out and place on you platter.
  9. Scatter your pomegranate seeds over top your roasted chicken and serve!

NOTE: You can get all ingredients ready in the pan, including the bird a day a head so it’s one less thing you have to worry about the day of your dinner party! Just wrap the roasting pan and refrigerate until ready to be roasted, just pull it out of the refrigerator 30 minutes before roasting.

I hope you guys enjoy this one, it’s a favourite of mine and I’m happy to share it with you all here!

Let the holiday festivities BEGIN,

– Chef Steph xo

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